This Peanut Butter Cup Cake is rich. Very very rich. Extremely rich. Exceedingly rich. But since when did that stop us right? And you can always have just a little piece (good luck with that once you taste it!)

The chocolate brownies provide a good firm structure and base from the rest of the elements. They are a little bit chewy too which adds a good texture contrast, especially to the creamy mousse. The peanut butter cream cheese mousse is a breeze to make in an electric mixer (and you get to lick the beaters too).

I think the mousse is the key to why this Peanut Butter Cup Cake recipe works so well. The airy whipped texture lightens the cake and the cream cheese stops the peanut butter and the chocolate from being just too intense and cloying.

Overall, the cake is pretty easy to make. Chopping up peanut butter cups is hardly taxing and drowning the tower of deliciousness in chocolate ganache is child’s play. It’s a great dessert to make in advance too – prepare all the elements separately and assemble just before you serve it.

If you’re wondering how to store left-overs don’t. There won’t be any – guaranteed.